Author
Topic: Your favorite Chicago Style recipe? (Read 6811 times)

Brian S

I'm looking to make a Chicago pizza for New Years eve. What is everyones favorite recipe they currently use? I see there are other threads discussing development of personal recipes, but I'm looking for something complete that people like using. Is one one on the homepage pretty good? In the past, I've made the Chicago pizza that Emeril made on his show. It tasted good, but there was a LOT of liquid in the pizza, probably from all the sausage that is in it. Also, my Chicago pans are non-stick, which makes it tricky to remove the pizza. The first couple times I made it, it came out of the pan fine, but the last time I think the bottom was too thin, because it tore and some of the toppings came out the bottom Is there a way to avoid all the liquid when using a lot of meat?

I typically use canned, diced tomatoes that I have drained well. I put them in a strainer over a bowl and let them set in the fridge for a couple of hours. I also precook and drain my sausage until almost done. That eliminates most of the juices (except for what you get from the pepperoni). Hope this is of help.

I am going to sit on the sideline on the Chicago style pizza since I have never had the real thing. My recipes so far are only, okay at best.Like you Nancy, I precook my sausage but I did try a Chicago with fresh sausage and I must say that one was good.Randy

When I make deep dish (Chgo Style) I never pre-cook the sausage...it adds to the flavor. The other thing I do is add 3 tbs of oil to the pan or black skillet and make sure it covers the entire surface. Never use cornmeal unless you let it rise 24 hours, otherwise it will taste like cornmeal.